A fragrant tomato curry, a fresh tricolore salad and the perfect margherita – delicious dishes to tart up your tomatoes

Tomato and white peach sorbet, roast tomatoes and lentils and the ultimate Greek salad – the best ways to enjoy this abundant seasonal ingredient

The only tomato sauce you’ll ever need, Elizabeth David’s tomatoes provençales plus a bonus cocktail – the last in our series of tasty tomato dishes

This is an unabridged transcription of the food and cookery chapter of Le Ménagier de Paris (a medieval manuscript dated to circa 1393), edited by Jérome Pichon in 1846 for La Société Des Bibliophiles François.

Cooking doesn't get much easier than this. BTW, these are mostly desserts. I hope you're OK with that.

Traditional recipes call for shortcrust pastry encasing beef, potatoes, swede and onion – but do you prefer cheese and onion, chicken and vegetable or even a clanger or a bridie?